Go Back
thai beef curry

Thai Beef Crockpot Curry

I don't cook beef very often, but when I do, I choose this Thai Beef Curry crockpot recipe. It's really hard to mess up and always tastes delicious!

Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Author Janssen Bradshaw


  • 2 cups 1 can coconut milk
  • 2 carrots sliced
  • 2 Tablespoons red curry paste I used Thai Kitchen, because I'm incredibly authentic
  • 1 bell pepper diced (I used red)
  • 1/2 lb beef sirloin or rib eye, or whatever is inexpensive
  • 1 Tablespoon peanut butter
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried basil
  • 2 Tablespoons fish sauce
  • 1/4 cup canned bamboo shoots optional; I used them but Bart and I agreed they basically tasted like nothing. So feel free to leave them out.
  • 1/2 cup sugar snap peas trimmed and cut in 1/3
  • 1 teaspoon lime juice
  • 1 Tablespoon cornstarch
  • Rice for serving


  1. Put all ingredients except the lime juice, snap peas, and cornstarch in the crockpot and cook on low for 7-8 hours or high for 5-6 hours. About 30 minutes before you're ready to eat (about the time you start cooking your rice), stir the sauce, and add the snap peas and lime juice. If you'd like the sauce slightly thicker, stir the cornstarch with 1 Tablespoon of cold water and pour it in the crockpot too, stirring to combine. Let it cook another 30 minutes, then serve over rice.

Recipe Notes

(adapted from Everyday Thai Cooking)